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Japanese Chicken Curry
Whenever I want something hearty but full of flavor, I go straight for this Japanese chicken curry. The flavor is bold, the texture is velvety, and it’s perfect over rice.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pot
📝 Preparation Steps
1
Soak
2
Submerge potatoes in a bowl of cool water to remove excess starch. Set aside.
3
Pat Dry
4
Use clean paper towels to pat excess moisture from chicken. Toss with kosher salt and black pepper. Set aside.
kosher salt1 teaspoon
5
Sauté
6
Heat oil in a large pot over medium-high heat. Stir onions until tender, about ⏱️ 3 minutes. Add garlic and ginger, stirring another minute.
onion (thinly sliced)2garlic (minced)6 cloves
7
Add the chicken and cook until no longer pink. Add carrots and stir well.
8
Boil and Skim
9
Add chicken broth and bring to a boil. Use an extra-fine mesh skimmer to skim the foam/fat from the top.
chicken broth (regular strength)4 cups
10
Add applesauce, tamari sauce, honey, and curry powder. Crumble the Japanese curry roux blocks and stir into mixture.
applesauce (unsweetened)1 cuptamari sauce2 tablespoonhoney1 tablespooncurry powder (generic)1 tablespoonJapanese curry roux (from package)7.8 oz
11
Simmer
12
Bring curry to a simmer and simmer uncovered for ⏱️ 15 minutes, stirring occasionally.
13
Serve
14
Add potatoes and bring to a boil. Once boiling, immediately reduce to a simmer. Cover and let simmer ⏱️ 15 minutes, or just until potatoes are tender. Serve over plain cooked white rice.
Nutrition Facts
calories
322 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
964 mg
protein Content
18 g
trans Fat Content
0.1 g
cholesterol Content
60 mg
carbohydrate Content
28 g
saturated Fat Content
4 g
unsaturated Fat Content
10 g
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